Fall is squash season - be sure to try this delicious recipe for butternut or Delicata squash, from Deborah Madison's book "Local Flavors: Cooking and Eating from America's Farmers' Markets".  It's quick, easy, and nutritious.  Enjoy!

Winter Squash Braised in Apple or Pear Cider

Serves 6

 

2 pounds Delicata or butternut squash

2 Tbsp. unsalted butter

2 Tbsp. finely chopped rosemary (fresh if you have it)

2 cups apple cider (not apple juice), or pear cider

sea salt & freshly ground pepper

apple-balsamic or apple cider vinegar, to taste

 

Peel the squash, then dice it into 1/2” cubes.  If using Delicata, remove the seeds with a long spoon, then slice it into rounds.

 

Melt the butter in a wide skillet and add the rosemary.  Cook over medium heat for about 3 minutes.  Add the squash and cider.  The cider should cover the squash.  Bring to a boil, add a pinch of salt, and simmer until the squash is tender, about 20 to 25 minutes.  The cider should reduce enough to provide a glaze for the squash.  If not, raise the heat to reduce it quickly.  Sprinkle on a teaspoon of vinegar and taste – add additional vinegar to balance the sweetness.  Season with pepper and serve.